Recipe courtesy of Gesine Bullock-Prado
Episode: Cozy and Comfy
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Broccoli Salad with Baked Croutons
Total:
35 min
Active:
20 min
Yield:
4 to 6 servings
Level:
Easy
Total:
35 min
Active:
20 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Salad:
Dressing:

Directions

For the salad: Preheat the oven to 375 degrees F. Line a baking sheet with parchment.

Cut the broccoli heads into florets and then chop in bite-size pieces. Place in a large salad bowl.

When the oven is preheated, place the prosciutto on the prepared baking sheet. Cut biscuit dough scraps into bite-size pieces and place them on a separate baking sheet. Bake the biscuit scraps for 10 minutes and the prosciutto for 15, turning the baking sheets after 7 minutes. Allow to cool, then break the prosciutto into small pieces.

Add the onions and prosciutto pieces to the salad bowl and toss gently to distribute.

For the dressing: In a small mixing bowl, add the balsamic vinegar, maple syrup, mustard, chili paste, salt, pepper and garlic; whisk to combine. Whisk in the olive oil in a slow, steady stream until the dressing emulsifies and thickens.

Pour a little less than half of the dressing over the broccoli mixture, or add to taste; toss to coat evenly. Top with biscuit croutons just before serving.

Cook's Note

Save the extra dressing in a jar, refrigerated, for future salads.

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